Bake about 20 minutes. Watch carefully as they tend to burn easily.
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Archive for the ‘Breakfasts’ Category
Mix together all ingredients, except bananas, in a baking dish. Bake, uncovered, at 350 degrees F. for 1/2 hour. Remove from oven, stir, add more water if desired. Continue baking for an additional 1/2 hour. Stir in bananas. Serve immediately.
This was in a “Mother’s Day Brunch” menu in Cooking Light. I was very impressed! I changed cheese to soy cheese, but other than that, I thought it was great that they were using tofu!
Top spoonfuls of hot cooked polenta with your favorite breakfast/brunch foods. Try it smothered with baked beans and pineapple, or sliced fresh avocado and sweet grape tomatoes, or saute’ed spinach and mushrooms, or an assortment of roasted veggies.
This may also be made in a slow cooker overnight. Combine all of the ingredients and cook on low for 8 to 10 hours.
NOTE: This recipe can be made healthier by leaving out the sweetener altogether. The dates and currents provide plenty of sweetness by themselves.
The best fatfree vegan pancakes I’ve had!
Makes about 24 four-inch pancakes
(or 3-4 dozen small pancakes)
Oatmeal Pancakes Source: Vegetarian Cooking for People with Diabetes Makes 8 pancakes These pancakes are great for lunch sandwiches too. Oatmeal ones are especially good with peanut butter. Mix together in a medium bowl: 1 1/2 cups oatmeal 1/2 cup whole wheat flour 2 tsp. baking powder 1 tsp. cinnamon Beat in: 1 1/4 cups […]
Preheat over to 350 degrees. Mix all the dry ingredients together in a large bowl, except raisins and cranberries. Mix the wet ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix together. Add raisins and cranberries and mix in. Spread out in a 13 X 9 inch nonstick pan (or lightly coat with oil). Bake 25 – 35 minutes. Cut into 16 rectangles.
Preheat the oven to 400 degrees. Sift the first 5 ingredients together, and then add all the wet ones. Mix just until moistened. Fold in the blueberries and then fill muffin cups (paper-lined or sprayed) full. Bake 20 minutes.
Combine all ingredients and bake at 350 degrees for 1/2 hour. Serve with granola and fresh or canned fruit.
This is the basic recipe I started out using many years ago, but since then I kind of “wing it” and probably use more nutritional yeast than flour.
Makes 6 large pancakes. These are very filling!
Stir twice, and add 1/4 cup (or more) any liquid you usually use (soy milk is what I use, some people like apple juice). Stir. Eat.
- Cranberry-Carrot Cake from Vegan Holiday KitchenSix years ago, I was honored to work with Nava Atlas, taking the photos for her book Vegan Holiday Kitchen. It was a gorgeous hard-backed book, and I’m happy to announce it’s just come out in an equally beautiful paperback version, with full-color photographs on heavy, high-quality paper. To celebrate, I asked Nava if I... […]
- Finding HeartMore often than not, I am hard pressed to have my own imagination beat what happens in real life. This particular morning was an overcast drizzly one. The dogs and I hoofed it up a big hill and over to the community garden to dump kitchen compost and collect little leaves of kale and chard, […]